Sea food Stew


Set aside 1h for chopping and cooking. You’ll need a fairly large wok-pan and a bit of patience with all the chopping. 

Servings: for 4 to 6 people, depending on their appetite. 


1 large onion (or two small ones) chopped finely

4-5 cloves of garlic chopped finely

2 tomatoes chopped freely

1 can tomato paste (250-300gr)

bunch of green olives + bunch of black olives

2 carrots sliced in thin slices + 1/2 parsnip chopped finely

celery (the size of a fist) chopped in scales

bunch of green beans

2 medium/small slices of fish (tried salmon) and a similar amount of sea food

2 spoons olive oil

1 spoon balsamic vinegar

tamarin, basil

fresh parsley chopped finely

4 cups of boiling water 

How to prepare

– saute in the oil, the onion, garlic and tomato paste for 2 minutes

– add carrots, parsnip, celery, green beans, olives and saute for another 2 minutes

– add the boiling water and sea food and turn up the heat and let boil for about 3 minutes

– add vinegar and tomatoes

– reduce the heat to medium and add the fish; continue cooking for 12-15 minutes until the fish is cooked (should be tender but not fall apart)

– before the end add parsley, and salt and pepper to taste

Bon appetit!


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